Chicken Stewed With Olives and Onions

Total Time
1hr 40mins
Prep 30 mins
Cook 1 hr 10 mins

Serve this tender Greek dish with cooked rice or cooked orzo. Top with mizithra or your favorite grated cheese.

Ingredients Nutrition


  1. Heat oil in a large skillet on high heat. Sprinkle chicken with cinnamon, salt, and pepper, brown on all sides, and set aside.
  2. Turn the heat to medium-high, add the onions, minced garlic, and cook for 3 minutes, stirring continuously. Add the wine to remove the particles from the bottom of pan and reduce until almost dry. Add water, tomato paste,chopped olives and whole garlic cloves. Add chicken, cover, and simmer for 1 hour or until chicken is cooked through. Add broth as needed.
  3. Top with cheese, parsley and serve over rice.
Most Helpful

We enjoyed this, but I ended up putting in a bunch of Greek Seasoning, Seasoning Salt and some all purpose seasoning to up the flavor. I also added some mushrooms which were great. Next time, I would add more olives (I used Kalamata olives this time which were perfect) and throw in a can of artichoke hearts. I used a whole chicken, cut up, removed the skin before cooking, and removed the bone from 1 breast to see the difference. The boneless, skinless breast was actually good (was afraid it might get grainy like in a crock pot and it did not). Served over a mix of orzo and rice. THANKS

JanuaryBride June 16, 2010

This was excellent with rabbit (2 fryers, cut up). DH is not fond of tomato-y foods, so I used cream of chicken soup instead of tomato paste.

sheepdoc June 28, 2009

I made this last night with bone- in breasts, I started out with half of the tomato paste but ended up using most of it ,It is a very flavorful dish which we enjoyed very much. thanks for posting

Chef susan from Sandpoint,Idaho April 11, 2009